1 tablespoon vanilla extract (I used almond because I was out of vanilla)

1 teaspoon kosher salt

optional: I toasted another 1/2 cup of sweetened shredded coconut to add in for sweetness, but that was before I’d tasted the cooled batch. It’s probably unnecessary.

Instructions

Heat oven to 300 degrees F. Combine oats and shredded coconut in a large bowl. In a small saucepan over medium heat, cook honey, coconut oil, vanilla, and salt until just simmering.

Pour honey mixture over the oat mixture, stirring well with a wooden spoon until fully combined. Spread this mixture out over a large sheet pan, place in oven, and bake for 10 minutes before stirring the granola. Repeat 10 minute baking time, followed by stirring, until granola is well-toasted (takes about 4 cycles, or about 40 minutes).

Cool the granola on the baking sheet, stirring occasionally. When cooled, you can store granola in an airtight container in the refrigerator for a few weeks, or at room temperature for two.